Too Hot to Cook

Three cooling meal ideas

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When the weather and your schedule both heat up, the last thing you want to do is march into the kitchen at the end of a long, hot day and crank up the oven to cook dinner.

These three entrées are easy, speedy, and delicious, and the leftovers make for an easy work lunch the next day. They’re filled with colorful veggies and vegetarian sources of protein, making them as healthy as they are cooling.

All recipes by Miriam Wolf

Black Bean and Corn SaladCorn doesn’t have to be cooked to be delicious.

Cook rice noodles according to package directions. Drain and set aside.

Cut all veggies and tofu into matchsticks. To do this, first cut them into long, thin slices (about ⅛-inch thick). Then stack up the slices and cut the layers into matchsticks.

Lay veggies and tofu out on a platter. Intersperse with sprigs of cilantro and mint.

Make peanut sauce: Whisk together peanut butter, 2 tablespoons water, soy sauce, rice vinegar, sugar, and grated ginger until smooth. Divide among small bowls or ramekins so that each guest has their own container of sauce for dipping.

To serve at a party, fill a skillet or a large, shallow dish with hot water. Pass around rice paper wrappers. Each guest can dip their rice paper wrappers in the hot water for 15 seconds, then fill their rolls with rice noodles, veggies of their choice, cilantro, and mint.

Make the raita: Stir together the yogurt, milk, chopped cucumber, chopped cilantro, green onions, and cumin. The consistency should be creamy but pourable—add more milk if necessary. Salt to taste and put aside.

Halve the cherry tomatoes. Roughly chop the remaining half of the cucumber, carrots, red pepper, and potatoes (if using). The pieces should be roughly the same size, about ½-inch square.

Roughly chop the romaine. Toss the vegetables together with the chickpeas and sprinkle with the olive oil, turmeric, cayenne pepper, and ginger.

Pour the raita dressing over the salad just before serving.

Serves 8. Prep time, 20 minutes.

Miriam Wolf is a wellness professional and the editor of The FruitGuys Magazine newsletter.